BOILED HADDOCK WITH EGG SAUCE

Mix finely grated bread-crumbs with half the quant.i.ty of chopped beef suet. Season with minced parsley, shallot, thyme, pepper, salt, and grated nutmeg. Bind with a raw egg. Stuff and sew up the fish and boil in salted water. For the sauce, melt one tablespoonful of b.u.t.ter, add two of flour, and cook thoroughly. Add two cupfuls of [Page 166]

boiling water, and cook until thick, stirring constantly. Add two chopped hard-boiled eggs, season to taste, pour over the fish, and serve.

BOILED HADDOCK WITH LOBSTER SAUCE

Boil the fish gently in salted boiling water to cover. Melt three tablespoonfuls of b.u.t.ter, add two tablespoonfuls of flour, and cook thoroughly. Add gradually two cupfuls of boiling water and cook until thick. Season with lemon-juice and cayenne. Strain the sauce and reheat. Add the finely-cut meat of a small boiled lobster and the pounded coral. Pour over the fish and serve.

STEWED HADDOCK

Split the fish lengthwise and cut into pieces. Boil the bones and tr.i.m.m.i.n.gs in water to cover, and strain. b.u.t.ter a baking-dish, put the fish into it with the flesh downward, and sprinkle each piece with salt, cayenne, mace, and flour. Pour over it two cupfuls of the fish liquor, cover, and simmer for twenty minutes. Add two teaspoonfuls of anchovy essence and one cupful of Sherry. Blend together two tablespoonfuls each of flour and b.u.t.ter, make smooth with a little of the gravy, and thicken all of it. Simmer for ten [Page 167]

minutes and serve with the gravy poured over the fish. Garnish with lemon and parsley.

HADDOCK AND OYSTERS

Clean and fillet a haddock. Cover the tr.i.m.m.i.n.gs with water and add the liquor drained from a pint of oysters. Add a slice of onion, a pinch of powdered sweet herbs, and a slice of carrot. Simmer to form a stock. Put a layer of sliced onion into a saucepan, and arrange upon it the fillets of fish, and a pint of oysters; sprinkle with salt and pepper, add the juice of a lemon, cover with sliced onion, strain the stock over, cover and simmer until the fillets are tender. Arrange the fillets on a hot dish with the oysters, strain the liquid, thicken it with the yolks of four eggs, pour over, and serve.

FILLETS OF HADDOCK a LA ROYALE

Prepare the fillets and put into a basin with a marinade of oil and lemon-juice, seasoned with pepper, salt, minced parsley and chopped shallots. Drain, dip into batter and fry in deep fat. Serve with any preferred sauce.

HADDOCK a LA CReME

Boil the fish in salted and acidulated water.

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Melt two tablespoonfuls of b.u.t.ter and cook in it two heaping tablespoonfuls of flour. Add four cupfuls of milk and cook until thick, stirring constantly. Season with pepper, salt, grated onion, and minced parsley. Put the fish upon a serving-dish, skin it carefully, and pour the sauce over it. Put a border of mashed potatoes around the fish, rub with melted b.u.t.ter and put into the oven until the potato is brown.

HADDOCK CUTLETS

Prepare a sauce according to directions given in the preceding recipe, using one fourth the quant.i.ty of milk. Mix the sauce with cold cooked haddock, minced very fine, and cool. Shape into cutlets, dip into egg and crumbs, and fry in deep fat.

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EIGHTY WAYS TO COOK HALIBUT

BROILED HALIBUT--I

Cut into steaks, dust with salt and pepper, cover with melted b.u.t.ter, and let stand for half an hour. Dredge with flour and broil. Serve with a garnish of sliced lemon and parsley.

BROILED HALIBUT--II

Freshen salt halibut for an hour or two in cold water, drain, season with pepper, and wrap each slice in tough paper well b.u.t.tered, twisting the ends. Broil for eight minutes. Take from the papers and serve with any preferred sauce.

BROILED HALIBUT--III

Season with salt and pepper and broil on a b.u.t.tered gridiron over a clear fire. Serve with plenty of melted b.u.t.ter.

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BROILED HALIBUT--IV

Sprinkle halibut steaks with salt, rub thoroughly with melted b.u.t.ter and broil until brown. Garnish with lemon and parsley.

BROILED HALIBUT--V

Rub halibut steaks with olive-oil and lemon-juice, and broil over a clear fire. Season with pepper and salt and serve with melted b.u.t.ter.

BROILED HALIBUT a LA BOSTON

Broil one side of halibut steaks until heated through, then turn, and spread the other side with a paste of b.u.t.ter, flour, chopped onion, and tomato pulp. Cook until brown and serve with the crust side up.

HALIBUT a LA RAREBIT

Sprinkle two halibut steaks with salt and pepper, brush with melted b.u.t.ter, and bake until done. Arrange on a platter, pour over a Welsh rarebit, and serve.

HALIBUT a LA MAJESTIC

Skin and bone halibut steaks, and cut into fillets. Lay in a b.u.t.tered baking-dish, spread with b.u.t.ter, and add a winegla.s.sful of white [Page 171]

wine, and a little boiling water. Cover with b.u.t.tered paper, and set into a hot oven until cooked. Take the pan out, cover the fish with a layer of sweet Spanish peppers, spread with Cream Sauce, sprinkle with crumbs and grated cheese, dot with b.u.t.ter, and brown in a hot oven. Serve in the same dish.

HALIBUT a LA CONANT

In a b.u.t.tered baking-pan put three thin slices of fat salt pork, three slices of onion and a bit of bay-leaf. On top of these lay a halibut steak and spread over it one tablespoonful each of b.u.t.ter and flour blended together. Cover with b.u.t.tered cracker crumbs and small strips of salt pork, and bake for twenty minutes. Garnish with lemon and parsley.

HALIBUT a LA MAiTRE D'HoTEL

Soak two halibut steaks for an hour in lemon-juice, seasoned with salt, pepper, and minced parsley. Mix together two tablespoonfuls of b.u.t.ter, one tablespoonful of flour, and two cupfuls of boiling water. Cook until thick, stirring constantly. Put the slices of halibut into a b.u.t.tered pan, cover with the sauce, and bake for twenty minutes, basting as required. Serve with any preferred sauce.

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HALIBUT a LA CREOLE--I

Wash a thick piece of halibut, put on a b.u.t.tered baking-dish, and season with salt and pepper. Cover with finely minced garlic, add one cupful of canned tomatoes and enough boiling water to keep from burning. Bake until done, basting as required.

HALIBUT a LA CREOLE--II

Lay halibut steak for an hour in oil and vinegar, adding chopped onion and minced parsley to the marinade. Drain and put the fish into a baking-pan. Turn over it a sauce made of one cupful of strained tomatoes, a tablespoonful of b.u.t.ter, a heaping teaspoonful of flour, and salt, paprika, and grated onion to season. Cover closely and bake until tender. Sprinkle with grated cheese and cook for five minutes longer. Transfer the fish carefully to a hot platter and pour the sauce around it.

HALIBUT a LA CREOLE--III

Boil together a pint of stewed tomatoes, a cupful of water, a slice of onion, and three cloves. Blend together two tablespoonfuls of b.u.t.ter and one of flour, and stir into the sauce when it boils.

Season with salt and pepper, and cook for ten minutes. Strain and [Page 173]

cool. Skin the fish according to directions given in the recipe for Baked Halibut--I. Put on a b.u.t.tered tin sheet in a baking-pan, season with salt and pepper, and bake, basting frequently with the sauce.

BAKED HALIBUT--I

Take three or four pounds of the fish and remove the dark skin, by dipping it into boiling water and sc.r.a.ping. Rub the flesh with salt and pepper, put it into a baking-pan, and add enough milk to cover the bottom of the pan an inch deep. Bake for an hour, basting frequently with the milk. Take out the fish, remove the bone and skin, and serve with Egg Sauce.

BAKED HALIBUT--II